Description
This Lemon Garlic Chicken with Parmesan Herb Sauce is a flavorful and comforting one-pan meal featuring tender marinated chicken thighs, roasted baby Dutch potatoes, and broccoli florets. The dish is elevated with a tangy and creamy Greek yogurt sauce blended with Parmesan cheese and fresh herbs, delivering a delightful balance of zest, creaminess, and herbs perfect for a family dinner.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ – 2 pounds boneless skinless chicken thighs
- 1 pound baby Dutch potatoes, quartered (halved if super small)
- 3 cups broccoli florets
Lemon Garlic Marinade
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sugar
Yogurt Parmesan Herb Sauce
- 1 cup Greek yogurt or sour cream
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives (optional)
- 1 tablespoon minced dill (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the chicken and vegetables.
- Make the Marinade and Marinate Chicken: In a freezer-size sealable bag, combine olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, dried basil, oregano, onion powder, paprika, cumin, thyme, and sugar. Add the boneless skinless chicken thighs to the bag, seal it, and massage to coat. Refrigerate and marinate for 20 minutes.
- Prepare Baking Sheet: Line a large sheet pan with foil for easy cleanup and even roasting.
- Roast Potatoes: Toss the quartered baby Dutch potatoes with some of the reserved marinade and a pinch of salt on the sheet pan. Spread them out evenly and bake in the oven for 15 minutes to start roasting.
- Add Broccoli and Chicken: After the potatoes have roasted for 15 minutes, add the broccoli florets and marinated chicken thighs to the pan, arranging everything in a single layer.
- Roast All Together: Return the pan to the oven and bake for an additional 17 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through, and broccoli and potatoes are tender and lightly browned.
- Prepare Yogurt Parmesan Herb Sauce: While the roast finishes, combine Greek yogurt or sour cream with finely grated Parmesan, chopped parsley, lemon juice, chopped chives, minced dill, salt, ground cumin, and pepper. Mix well until smooth and creamy. Adjust seasoning to taste.
- Serve: Plate the roasted chicken, potatoes, and broccoli, and drizzle or serve with the prepared Parmesan herb sauce on the side for dipping or topping.
Notes
- Marinate chicken for at least 20 minutes but up to 2 hours for deeper flavor.
- If you prefer, substitute chicken breasts for thighs; baking time may vary.
- Use fresh herbs in the sauce if available for the best flavor.
- Chives and dill are optional but add lovely freshness to the sauce.
- Ensure even chicken cooking by flattening thighs slightly if needed or cutting larger pieces to uniform size.
- Use a meat thermometer to check for doneness (165°F internal temperature recommended for chicken).
- Leftovers keep well refrigerated for 2-3 days; reheat gently.
